Mexican Chocolate Pound Cake Recipe

Name: Mexican Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-oz.) package semisweet chocolate baking squares, chopped*; 1 cup butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1/2 cup chocolate syrup; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup buttermilk; Powdered sugar (optional); Garnish: toasted sliced almonds

Servings: persons

1 (8-oz.) package semisweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Powdered sugar (optional)
Garnish: toasted sliced almonds

1
Preheat oven to 325u00b0. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
2
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
3
Bake at 325u00b0 for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.
4
*2 (4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
5
Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.
6
Note: Total time includes sauce preparation.

1831

kcal

Calories

120

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8-oz.) package semisweet chocolate baking squares, chopped*, 1 cup butter, softened, 1 1/2 cups granulated sugar, 4 large eggs, and more.

Yes, Mexican Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Pound Cake

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